The Secret to Tender Ribs

Pork and beef ribs typically have a membrane, also known as silverskin, on the underside of the ribs. This tough layer of connective tissue doesn’t break down during cooking. Not removing this membrane results in less tender meat and inhibits seasoning and sauce absorption.

To ensure better tenderness and flavour, it’s important to remove the silverskin from the ribs before cooking. If you’re cooking baby back pork ribs for a long, slow braise or grill, removing the membrane is highly recommended for the best eating experience.

Pork and beef short ribs or spare ribs also have this thin, tough membrane on the underside. This membrane is similar to what you might find on baby back ribs. However, the presence and thickness of the silverskin can vary depending on the specific cut and how it’s trimmed by the butcher. Sometimes, meat is sold with the silverskin already removed, while some butchers may remove it upon request.

Instructions for removing the silverskin (membrane) from ribs

1. Position the Ribs:
   • Place the rack of ribs on a cutting board or work surface with the bone side facing up. The membrane is a thin, opaque layer that runs across the bones on the underside.
2. Loosen One Edge:
   • Starting at one end of the rack, use a small knife (such as a butter knife or paring knife) to gently slip underneath the membrane at the edge of a bone.
   • Work the knife tip between the membrane and the bone to lift a corner or flap of the membrane.
3. Grab with a Paper Towel:
   • Once you have enough membrane lifted to grasp, pinch it with a paper towel (for better grip).
   • The paper towel prevents the membrane from slipping out of your fingers.
4. Pull the Membrane Off:
   • Pull the membrane firmly and steadily along the length of the rack. Ideally, it will come off in one piece.
   • If it tears, simply repeat the process, loosening any remaining bits until it’s all removed.
5. Discard the Membrane:
   • Throw away the membrane. You’re now ready to season or marinate the ribs before cooking.

TIP — Some pork back ribs may come with the membrane already removed, so if you don’t see or feel a thin layer on the underside, it might already be gone.

Try These Delicious Rib Recipes

• Beef Ribs (flanken-cut) in Bourguignon Sauce
• Slow Roast Barbecue Ribs
• Chinese Garlic Ribs
• Slow Roast Baby Back Ribs